Quick & Easy Dinner Ideas Series: Meat Lasagna (alla Bolognese) Recipe (Rezept or Recept)


If you have some Bolognese sauce in the freezer, then Lasagne is a really quick meal to whip up (perfect to go with the home made garlic bread you have in the freezer). Served with a green salad, it is very satisfying and hearty.

Meat Lasagna Recipe Ingredients

  • 1/2 quantity of Bolognese sauce (I usually have some in the freezer from the last time I made Spaghetti Bolognese)
  • 3 tbsp butter
  • 3 tbsp plain flour
  • 700ml milk
  • 200g sharp cheese (such as cheddar), grated
  • Pinch freshly grated nutmeg
  • 1 tsp salt
  • Pepper to taste
  • 6 ready cook (or fresh if you have made your own) lasagna sheets (I use San Remo)
  • Large handful fresh breadcrumbs
  • 50g Parmesan cheese, finely grated
  • 1 zucchini, thinly sliced (optional)
  • 2 large ripe tomatoes, thinly sliced (optional)

Meat Lasagna Recipe Method

Take the bolognese sauce out of the freezer and defrost in the microwave (it is better to have this warm, so don’t worry if it gets hot in the microwave whilst defrosting).

Preheat the oven to 180ºC.

In a small saucepan, melt the butter over medium heat. Once melted, add the flour and whisk for a few minutes until the flour is cooked. Take the pan off the heat and incorporate the milk. To prevent lumps from forming, you may need to add the milk a little at a time (don’t add it all at once), whisking constantly.

Once all of the milk has been added and the sauce is lump free, return to the heat and cook, whisking constantly, until the mixture boils and thickens. Remove from heat and add the cheese a little at a time, whisking after each addition to melt the cheese into the sauce. Add nutmeg and then salt and pepper.

Place a few spoonfuls of the bolognese in the bottom of a 20cm x 10cm x 8cm baking dish (I use a Pyrex one) and spread out over the base evenly (there is no need to grease the dish for this recipe). Lay 2 lasagna sheets over the meat, then top with 1/2 the remaining bolognese, followed by 1/2 the slices of tomato and zucchini (if using) and 1/3 of the cheese sauce. Repeat this step, then finish with a layer of lasagna sheets topped with the remaining cheese sauce.

Sprinkle the top evenly with the Parmesan and breadcrumbs, then bake in the preheated oven for 30-40 minutes (uncovered) until bubbling and golden brown. Remove from the oven and allow to rest for 5 minutes (this makes cutting it much easier). This recipe makes about 8 portions, so is great if you are feeding a crowd (or have hungry teenagers).